Process for preparing layered and puffed pastry products

Details Process for preparing layered and puffed pastry products Process for preparing layered and puffed pastry products

1996-05-30

1998-07-14

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426496, 426502, 426637, A21D 800, A21D 1300, H05B 600

Patent

active

057800847

ABSTRACT:
A process for making a layered and puffed pastry is disclosed. The process includes the steps of producing a dough by mixing a raw material with water, wherein the raw material does not contain a wheat flour, shaping the dough into a plurality of layers to obtain a layered dough; baking the layered dough in a thermal cycle oven; and drying the baked layered dough with microwaves, radio waves or infrared rays to obtain the layered and puffed pastry.

REFERENCES:
patent: 4367241 (1983-01-01), Chablaix
patent: 5077074 (1991-12-01), Van Lengerich
Julia Child, "The Way to Cook", p. 38 and pp. 388-404, Alfred A. Knopf, Inc., New York 1989.
Irma S. Rombauer, Marion Rombauer Becker, "Joy of Cooking", pp. 593-598, The Bobbs-Merrill Company, Indiana, 1981.

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